Bayou Style Chicken Sauce Piquante
- Reviews 1
Ready In: 1 hr 40 mins
Serves: 4-6
Ingredients
- 2 -3 tablespoons canola oil
- 2 lbs cut up chicken pieces
- 3 tablespoons creole seasoning
- 1⁄2 cup onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup celery, chopped
- 3 1⁄2 cups chicken broth
- 1⁄2 cup bacon grease
- 1 cup flour
- 6 ounces tomato paste
- kosher salt and black pepper, freshly ground
- 1⁄2 teaspoon red pepper
- 1⁄2 teaspoon sugar
- 1⁄2 cup green onion, sliced
- 1⁄4 cup parsley, chopped
- hot cooked rice
Directions
- In a Lagre heavy pot heat the oil.
- Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- Remove chicken and set aside.
- Keep the heat going under your frying pan and add the bacon grease.
- When grease is hot, slowly whisk in the flour.
- Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- Reduce heat to medium.
- Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- Add the chicken and cook until the chicken is done.
- Taste and reseason.
- Add green onion and parsley.
- Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
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